Pin it
This hearty vegetarian curry combines tender butternut squash with delicate leeks in a creamy coconut milk sauce infused with warming spices. The result is a perfectly balanced dish that delivers both comfort and nourishment.
What Makes This Recipe Special
- Perfect harmony between winter vegetables and aromatic spices
- Complete meal thanks to protein-rich chickpeas
- Velvety sauce that coats each ingredient perfectly
- Simple preparation with sophisticated results
- Satisfying and balanced vegetarian dinner
This recipe was developed to showcase seasonal winter vegetables. The combination of butternut squash and leeks creates an unexpectedly delicious flavor pairing.
Key Ingredients
- 14 oz leeks: Choose firm ones with well-developed white parts
- 2 lbs butternut squash: Look for firm, bright orange flesh
- 9 oz chickpeas: Use plain, preservative-free variety
- 1 onion: Yellow onion provides natural sweetness
- 3 garlic cloves: Fresh garlic releases more flavor
- Spices (curry, turmeric, cumin): Freshness is essential
- 14 oz coconut milk: Use full-fat version
- 14 oz tomato puree: Adds acidity and balance
- Cashews and cilantro: For garnish and crunch
Cooking Instructions
- Step 1:
- Vegetable Prep - Thoroughly clean leeks and slice into rounds, peel and cube butternut squash evenly, finely chop garlic and onion.
- Step 2:
- Aromatic Base - Sweat onion and garlic in olive oil, add spices to toast lightly, let flavors develop for one minute.
- Step 3:
- Progressive Cooking - Add butternut squash and brown lightly, incorporate leeks and chickpeas, stir gently, add tomato puree and coconut milk, simmer covered.
- Step 4:
- Finishing - Test squash for tenderness, adjust seasoning, top with cashews and cilantro.
The coconut milk and spices create a silky sauce that perfectly coats the vegetables, while cashews add a pleasant crunch.
Storage and Reheating
This curry improves over time and keeps for 3 days in the refrigerator. Gently reheat, adding water if needed.
This leek and butternut curry represents modern cooking at its best: wholesome, flavorful and aromatic. It demonstrates how vegetarian dishes can be both nourishing and delicious while remaining simple to prepare. The interplay of textures and flavors creates a complete meal that will satisfy even meat lovers.
Pin it
Recipe Variations
Enhance this curry by adding fresh spinach at the end, incorporating red lentils, or adjusting spices to taste.
This recipe shows that vegetarian cooking can be both comforting and refined, offering a complete taste experience that will please all palates.
Frequently Asked Questions
- → Can I make this curry ahead of time?
- Definitely! It tastes even better the next day as the flavors deepen. Keep it in the fridge for up to 3 days.
- → Is this curry freezer-friendly?
- Yes, it freezes wonderfully for up to 3 months. Reheat slowly on low heat.
- → Can I swap out the butternut squash?
- For sure, you can use pumpkin or kabocha squash instead. Just adjust the cooking time as needed.
- → Is this curry very spicy?
- Not at all, it’s mild. But you can tweak the spice level to match your taste buds.
- → What should I do if the curry turns out too watery?
- Just let it simmer uncovered for a few minutes to thicken the sauce.